Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid-induced egg white powder

Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid-induced egg white powder
S.L. Chen, Y.M. Weng, J.J. Huang and K.J. Lin